This is so incredibly rich and delicious. You really should let it
sit overnight no matter how tempted you might be to eat it immediately,
as it is best when the flavors are allowed to mingle thoroughly.

Ingredients

2 bunches fresh spinach, finely chopped

2 cups tofu sour cream

1 cup vegan mayo

4 cloves minced garlic

1 small can of sliced water chestnuts (optional)

1/4 cup nutritional yeast

1 tbsp dried parsley

1 tsp each onion powder, paprika, celery salt

dash or two of powdered sea kelp

1 large, round loaf of sourdough bread

Directions

In your food processor or blender, whiz all ingredients except the
spinach, water chestnuts and bread together. Place this mixture in a
bowl and stir in the chopped spinach and water chestnuts.. (If you whiz
the spinach with everything else you’ll have a very green looking dip…it
will still taste good, though!)

Cut a round “cap” out of the sourdough loaf top and carefully scoop
out the bread from the center, tearing into bite-sized pieces. Scoop the
dip into the loaf and cover with foil. Place the bread chunks into an
air-tight container. Let the dip sit overnight, then serve with the
bread chunks and some chopped raw veggie sticks.